Plantain Chip Chicken Nachos

Plantain Chip Chicken Nachos - A pile of nachos created with crispy plantain chips, spice-rubbed chicken, black beans, cheddar cheese, avocado, tomato, cilantro and a spicy chipotle sour cream drizzle! | foxeslovelemons.com

Some of my fondest memories involve nachos. When I was a senior in high school, the seniors were allowed to leave the building for lunch. We could go out to eat, but most of the time, three friends and I would head to one of our houses and make a simple meal. We made a lot of boxed macaroni and cheese, turkey sandwiches, and soups. It didn’t matter all that much what we ate. The important thing was that we were not in the school lunchroom.

Still, the BEST lunches we made were giant piles of nachos. We would grab a big baking sheet and load it high with chips, cheese, and (if we were feeling motivated) cooked ground beef or chicken. We’d wait in hungry agony as everything warmed up in the oven, and finish it with all kinds of toppings. Then we’d plop the mountain of nachos between us and all dig in.

Plantain Chip Chicken Nachos - A pile of nachos created with crispy plantain chips, spice-rubbed chicken, black beans, cheddar cheese, avocado, tomato, cilantro and a spicy chipotle sour cream drizzle! | foxeslovelemons.com

When I realized I didn’t have any nacho recipes on this blog, I knew that needed to be corrected. These Plantain Chip Chicken Nachos are made with Naturebox South Pacific Plantains. If you’re not a NatureBox subscriber, you could definitely make your own plantain chips. The important thing is to pile on all kinds of awesome toppings, like spice-rubbed chicken, and most especially, spicy chipotle sour cream.

Plantain Chip Chicken Nachos - A pile of nachos created with crispy plantain chips, spice-rubbed chicken, black beans, cheddar cheese, avocado, tomato, cilantro and a spicy chipotle sour cream drizzle! | foxeslovelemons.com

Plantain Chip Chicken Nachos

Ingredients:

For the Spice-Rubbed Chicken:



  • Nonstick cooking spray

  • 1 medium chicken breast

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon paprika


For the Nachos:



  • 1 bag NatureBox South Pacific Plantains

  • 1 can (15 ounces) refried black beans

  • 2 ounces shredded sharp cheddar cheese

  • 1 avocado, peeled, pitted and diced

  • 1 tomato, chopped

  • 1/4 cup chopped fresh cilantro


For the Chipotle Sour Cream:



  • 1 chipotle in adobo, minced

  • Juice of 1/2 lime

  • 1/3 cup sour cream


Directions:


  1. Make the Spice-Rubbed Chicken: Preheat oven to 400 degrees F. Spray small rimmed baking pan with cooking spray. Rub both sides of chicken with chili powder, cumin and paprika. Place on prepared pan; bake 15 to 17 minutes or until internal temperature reaches 165 degrees F, turning once halfway through cooking. Remove chicken from oven; leave oven on. Let chicken cool 5 minutes; chop into 1/2-inch pieces.

  2. In an oven-proof serving dish or platter arrange plantain chips. Dollop with beans; sprinkle with cheese and chopped chicken. Bake 4 to 5 minutes or until cheese is melted and beans are warmed through.

  3. Meanwhile, make Chipotle Sour Cream: In small bowl, stir together chipotle, lime juice and sour cream.

  4. Remove nachos from oven; top with avocado, tomato, cilantro and Chipotle Sour Cream.


 


I originally developed this recipe for the NatureBox blog.


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Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.